Passover 2020 Menus Wednesday, April 8, 2020 PRE-PASSOVER BREAKFAST BUFFET Assorted Cereals Assorted Flavored Yogurts Whole Fruits Fresh Tropical Fruit Display Freshly made Scramble Egg Breakfast Potato Assortment of Breakfast Pastries: Assorted bagel Potato Bread Fruit Juices Whole & Skim Milk Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular and Decaffeinated Coffee & Teas BOXED LUNCH Tuna Salad or Egg Salad Served on a Hoagie Roll with Potato Chips & Whole Fresh Fruit Choice of Bottle of water or Soda Wednesday, April 8, 2020 First Seder Dinner Wine and Grape Juice Preset on Tables Coleslaw Potato Salad Broccoli Salad Mixed Vegetables Garden Salad Mixed baby lettuce with tomato wedges sliced cucumber & Julienne of carrot Served with balsamic vinaigrette TRADITIONAL SEDER PLATE Leaf Lettuce Charoset Neck Bone Marrow Diced potato Eggs and Saltwater STARTER Medallions of Gefilte Fish – Moroccan Salmon Presented with sliced carrot served on a bed of greens Served with horseradish SOUP Matzo ball Soup -Or- Vegetable Soup MAIN COURSE (Choice of one) Slow roasted Prime rib, Serve with herbs au jus and horse radish Half roasted chicken available Stuffed Chicken w/Vegetables Horseradish Crusted Salmon Served with rainbow baby carrots Bundle & herbs roasted Potato CHEF’S CHOICE OF DESSERT (PLATTED) Served with Regular & Decaffeinated Coffee & Teas Thursday, April 9, 2020 BREAKFAST Assorted Cereals Smoked Salmon Platter Assorted Flavored Yogurts, Whole Fruits Cottage Cheese Fresh Tropical Fruit Display Sliced Tomatoes and Onions Cold Hard-Boiled Eggs Assortment of Passover Pastries: Cheese Display Fruit Juices Whole & Skim Milk Apple Sauce, Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular and Decaffeinated Coffee & Teas KIDDUSH AFTER PRAYER SERVICE Assorted Wines & Liquors Assorted Herring Platter Kiddush Cakes & Cookies Assorted Sardines Gefilte Fish Display with Beet Horseradish Fresh Fruit Display Assorted Pickles LUNCH BUFFET (POSSIBLY SERVED OUTSIDE) SALAD Garden Spring Salad Bar Red Cabbage Salad, pickles, cucumber salad Israeli salad, Asian green and ginger vinaigrette salad, and New York style potato salad Egg Salad Chopped hard boiled eggs & parsley with Passover mayonnaise Chopped Chicken Liver With sautéed onions ASSORTED COLD CUTS Beef Pastrami Corned Beef Bologna Smoked Turkey Breast MAIN COURSE Warm Fried Chicken Quarter Chicken with Potato Flakes Barbecue Chicken Coated with a Tangy BBQ Sauce Passover Cholent with Kishka Noodle Kugel and Vegetable Kugel CHEF’S CHOICE OF DESSERT Served with Regular & Decaffeinated Coffee & Teas Thursday, April 9, 2020 Second Seder Dinner Wine and Grape Juice Preset on Tables Alexander Salad Mesclun mix with hearts of palms & Julienne of peppers trio served with tarragon vinaigrette Baba ghanoush, Israeli Salad Coleslaw Sour Pickles Spear, Crudité TRADITIONAL SEDER PLATE Leaf Lettuce Eggs and Saltwater Charoset Wine Neck Bone Matzo Marrow STARTER Medallions of Gefilte Fish Presented with a carrot on a bed of greens served with red horseradish SOUP (Choice of One) Chicken Vegetables Soup Fresh chicken stock with Julienne of vegetables ENTRÉE (Choice of One) Mini-Steak w/ Chef’s Special Sauce Mixed Vegetables & Stuffed Chicken All served with mixed Vegetables and Potato CHEF’S CHOICE OF DESSERT (PLATTED) Served with Regular & Decaffeinated Coffee & Teas Friday, April 10, 2020 BREAKFAST Assorted Cereals Whole Fruits YOGURT BAR Assorted Flavors Fresh Tropical Fruit Display Omelet Station: Whole Eggs, Egg Whites with assorted toppings Breakfast Potato Cheese blintzes with blueberry compote Chefs Choice of blintzes with Apple Sauce Matzo Brie Assortment of Passover Pastries: Cheesecake Fruit Juices Assorted Cheese Display Whole & Skim Milk Cottage Cheese Apple Sauce, Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular Coffee and Decaffeinated & Tea KIDDUSH AFTER PRAYER SERVICE Assorted Wines & Liquors Kiddush Cakes & Cookies Assorted Herring Platter Gefilte Fish Display with Beet Horseradish Tuna Fish Salad Fresh Fruits Display Meatballs Assorted Pickles Potato Kugel Assorted Herring Platter LUNCH BUFFET SALAD Garden Spring Salad Marinated Olives, Tomatoes & Cucumber, Alexander Vinaigrette Dressing Asian cabbage salad, beets and onion salad, Marinated heart of palm salad SOUP (Choice of One) Corn Soup ENTRÉE (Choice of One) Oriental Pepper Steak With julienne onion and bell pepper Curry Chicken Topped with chunky pineapple Fried Quinoa Pilaf Chef’s choice of vegetables CHEF’S CHOICE OF DESSERT Served with Regular & Decaffeinated Coffee & Teas Friday, April 10, 2020 DINNER MENU LAVISH ASSORTED SALAD BAR SOUP Vegetable Du Jour ENTREE Chicken Marsala Salmon Almandine Roasted Lamb with Vegetable Melody Served with Roasted Mashed Potatoes CHEF’S CHOICE OF DESSERT Vienne Pastries Served with Regular & Decaffeinated Coffee & Teas Saturday, April 11, 2020 BREAKFAST Assorted Cereals Assorted Flavored Yogurts Whole Fruits Fresh Tropical Fruit Display Omelet Station: Whole Eggs, Egg Whites with assortments of toppings Hard Boiled Eggs Potato pancake Cheese blintzes & Chef Choice of Blintz Matzo Pizza Assortment of Passover Pastries: Cheese Display Cottage Cheese Cheesecake Fruit Juices Whole & Skim Milk Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular and Decaffeinated Coffee & Teas LUNCH BUFFET Lavish Salad Bar Crunchy Cabbage Salad Avocado Salad with Portobello Mushrooms Olive Tomato Salad Broccoli Stalk Salad SOUP Matzo Ball CARVING STATION Corned Beef MAIN COURSE Chicken Breast Honey Garlic Chicken Pan Seared Mahi Mahi With Caribbean Salsa Mashed Potatoes Roasted Potatoes Blend of Vegetables CHEF’S CHOICE OF DESSERT Served with Regular & Decaffeinated Coffee & Teas Saturday, April 11, 2020 PLATED DINNER Wine and Grape Juice FAMILY STYLE Coleslaw Salad Marinated olive APPETIZER Stuffing cabbage Serve on a bed of Yukon gold mashed potato SOUP Chicken noodle soup OR Carrot ginger soup ENTREE Grilled Chimichurri Steak Or Seared Salmon Or Roasted chicken Stuffed whole trout with lemon crown Herbs Duchess potato Grilled Marinated Vegetables Sautéed Mushroom and Onions Served Family Style CHEF’S CHOICE OF DESSERT (PLATTED) Served with Regular & Decaffeinated Coffee & Teas Sunday, April 12, 2020 BREAKFAST Assorted Cereals Whole Fruits Fresh Tropical Fruit Display Assorted Flavored Yogurts Omelet Station: Whole Eggs, Egg Whites with assorted toppings Breakfast potato Pancake served with Passover Syrup Matzo Pizza Assortment of Passover Pastries: Cheesecake Cottage Cheese Cheese Display Fruit Juices Whole & Skim Milk Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular and Decaffeinated Coffee & Teas LUNCH BUFFET Lavish Salad Bar Oriental Salad Red cabbage, carrot, Raisins, Sliced Almonds Marinated Mushroom Salad Marinated Hearts of Palm SOUP Soup of the day ENTRÉE TILAPIA Filet with Tartar Sauce Pan-Fried Golden-Brown TILAPIA with crispy fried onions and tartar sauce Apricot Roasted Chicken Glazed with Apricot Pasta Primavera Fresh Garden Vegetable Herb Roasted Potatoes CHEF’S CHOICE OF DESSERTS Served with Regular & Decaffeinated Coffee & Teas Sunday, April 12, 2020 BBQ EXTRAVAGANZA FULL SALAD BAR With Assorted Condiments, Vinaigrette & Dressings Sour Pickles Creamy Cole Slaw Salad Potato Salad Sliced tomato and onion Avocado and Tomato Cilantro Salad A Mediterranean Couscous salad BARBECUE Grilled Steaks Chimichurri Sauce Mini steak with garlic parsley marinade BBQ Chicken Coated with BBQ sauce BBQ Ribs Flanked coated with BBQ sauce Homemade Hamburgers Spicy Sausage & Hot Dogs French Fries Grilled Marinated Vegetables Zucchini, Eggplant, Yellow Squash & Red Roasted Peppers VIENNESE TABLE Assorted Cakes, pies & Tartlet’s Assorted Cookies Vanilla Ice Cream Tropical Fruits Watermelon Wedges Monday, April 13, 2020 BREAKFAST Assorted Cereals Assorted Flavored Yogurts Whole Fruits Fresh Tropical Fruit Display Omelet Station: Whole Eggs, Egg Whites with assortments of toppings Hard Boiled Eggs Potato pancake Cheese blintzes Matzo Brie Assortment of Passover Pastries: Cheese Display Cottage Cheese Cheesecake Fruit Juices Whole & Skim Milk Cream Cheese, Creamy Butter, Fruit Preserves & Marmalades Regular and Decaffeinated Coffee & Teas LUNCH BUFFET Lavish Salad Bar Antipasto salad Marinated olive and walnut salad SOUP Soup du jour MAIN COURSE Veal Stew with Onions and Pepper Prunes Apricot chicken Herb-Broiled Cod Fish with Lemon Aioli Pasta Pesto Sauce Roasted Potatoes Blend of Vegetables CHEF’S CHOICE OF DESSERT Served with Regular & Decaffeinated Coffee & Teas Monday, April 13, 2020 PLATED DINNER Wine and Grape Juice FAMILY STYLE Baba ghanoush Coleslaw Salad Fennel and pear with baby green, toasted almond Served with blueberry and walnut vinaigrette APPETIZER Oriental glazed salmon Serve with sweet mashed boniato SOUP Hearty vegetable soup Or Chicken Roasted Soup ENTREE Classic brisket with forestiere champignon gravy Sweet potato crusted Corvina cabbage and strawberry relish Baja grilled chicken breast with marinated onion and honey lime pineapple salsa (Half roasted chicken available) Matzo served Family Style Chef choice of vegetable and potato DESSERT Combination of French pastry and berries coulis Served with Regular & Decaffeinated Coffee & Teas Tuesday, April 14, 2020 BREAKFAST Assorted Cereals Assorted Flavored Yogurts Whole Fruits Fresh Tropical Fruit Display Cold Hard-Boiled Eggs Smoked Salmon Platter Cottage Cheese Sliced Tomatoes and Onions OMELET STATION: Chef made to order whole egg and egg white omelets and topping